New Spelt Sourdough starter smell
A 2 day old starter I made using 100g filtered water and 50g spelt was very much alive but the smell took me by surprise - it was similar to smoked mackerel but sweeter and a bit sickly - a bit off-putting to be honest so I threw it away just in case it had picked up something bad.
For the next batch I used a brand new bag of spelt and a clean sterilised container and made up 50g spelt with 50g filtered water and 2 days on it's alive but has a similar but milder version of the smell of the first batch.
Is this sweet/smokey smell just characteristic of a spelt starter? For my next "feed" I'll add white flour to see if this changes the character.